Recipe courtesy of Dinner at Home Meals and chef Nadine Hughes. Visit them at dinnerathomemeals.com, or call 289.681.3287
Preheat the oven to 400C.
Line a greased rectangular loose-bottomed tart tin with the puff pastry, cutting and trimming to fit. Prick the base all over with a fork and place in the refrigerator until ready to use.
On a baking sheet, toss the tomatoes with 1 tablespoon olive oil and salt and pepper. Roast in the oven for 10 minutes or until they start to soften and skins begin to split open.
Meanwhile, heat remaining tablespoon of olive oil in a large heavy-based frying pan over medium heat and sauté the onions, stirring, until softened and golden, about 15 minutes. Let cool slightly.
To assemble the tart - brush the mustard over the base of the pastry case. Spread the onions evenly over mustard, followed by the tomatoes, basil, feta and parmesan cheeses. Brush edges of pastry with the beaten egg.
Bake in oven for about 25 minutes until the pastry is cooked through and golden around the edges.
Remove from oven. Let sit for 5 minutes. Remove tart from pan.
Cook’s Notes: This tart can be made the day before. Refrigerate and serve cold or reheat in a 325F oven for 5-10 minutes or until heated through. If you can’t find pre-rolled puff pastry sheets, thaw 2 squares of puff pastry and roll to fit your tart pan. A 9” round tart tin with removable base can be used instead of a rectangle, just roll puff pastry sheets to correct size, cut and trim.
Wine Notes: For red lovers pair with an Italian Chianti or for white pair with Pinot Gris.
Ingredients
Directions
Preheat the oven to 400C.
Line a greased rectangular loose-bottomed tart tin with the puff pastry, cutting and trimming to fit. Prick the base all over with a fork and place in the refrigerator until ready to use.
On a baking sheet, toss the tomatoes with 1 tablespoon olive oil and salt and pepper. Roast in the oven for 10 minutes or until they start to soften and skins begin to split open.
Meanwhile, heat remaining tablespoon of olive oil in a large heavy-based frying pan over medium heat and sauté the onions, stirring, until softened and golden, about 15 minutes. Let cool slightly.
To assemble the tart - brush the mustard over the base of the pastry case. Spread the onions evenly over mustard, followed by the tomatoes, basil, feta and parmesan cheeses. Brush edges of pastry with the beaten egg.
Bake in oven for about 25 minutes until the pastry is cooked through and golden around the edges.
Remove from oven. Let sit for 5 minutes. Remove tart from pan.
Cook’s Notes: This tart can be made the day before. Refrigerate and serve cold or reheat in a 325F oven for 5-10 minutes or until heated through. If you can’t find pre-rolled puff pastry sheets, thaw 2 squares of puff pastry and roll to fit your tart pan. A 9” round tart tin with removable base can be used instead of a rectangle, just roll puff pastry sheets to correct size, cut and trim.
Wine Notes: For red lovers pair with an Italian Chianti or for white pair with Pinot Gris.
